A loaf-style cake sweetened with honey, one of the many richly symbolic foods traditionally served at Rosh Hashana, the Jewish New Year, which begins at sunset, Friday, Sept. 18.
Ingredients7 tablespoons unsalted butter, melted 1 cup light brown sugar, packed 1/2 cup plus 2 tablespoons dark honey 1/2 cup sliced almonds, toasted 1 egg 1 cup buttermilk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoons salt
- Preheat the oven to 350 degrees.
- Line an 8-1/2-by-4-1/2-inch loaf pan with foil and butter it heavily.
- Pour 3 tablespoons of the melted butter into the pan, tilting to coat the bottom.
- Evenly layer in 1/4 cup of the brown sugar, 2 tablespoons of the honey and the almonds.
- In a large bowl, lightly beat the eggs and whisk in the remaining 3/4 cup of brown sugar until well combined.
- Mix in the remaining 4 tablespoons of butter and 1/2 cup of honey, then whisk in the buttermilk a little at a time.
- In another bowl, whisk together the flour, baking powder, baking soda and salt.
- Add this mixture to the batter a little at a time, whisking until smooth.
- Pour over the almonds in the pan.
- Bake about 1 hour, until a pick inserted into the cake’s center comes out dry and nearly clean.
- Let cool in the pan for 5 minutes.
- Remove from the pan, using the foil to help, if needed, and invert onto a wire rack.
- Peel off the foil and let cool.